Add an extra bit of yumminess to your cupcakes with our Easy Low Carb Chocolate Icing.
By Joanne Dessert
- Yields 12 serves
1/3 cup (75g) of Low Carb Icing Mix (75g)
1/3 cup (40g) cocoa powder
2 heaped Tablespoons (40g) butter
1 teaspoon (10ml) of milk of choice
1/2 tub (125g) of cream cheese
Sugar Free Icing Mix (225g)AUD$ 11.95
1Place butter & cream cheese in the microwave together for 30 seconds so soft but not melted.
2 Place all of the ingredients in a bowl.
3Using electric beaters, whip until combined and fluffy.
4Your Icing is ready to go! Your cake/ cupcakes must be completely cool before icing.
1Icing will last in the fridge for up to 5 days. Cannot be frozen.